Turkey Sausage Patties
These Turkey Sausage Patties are a great way to make homemade breakfast sausage without using pork. They’re seasoned with sage, fennel, garlic, and a little maple syrup, then cooked in a skillet until golden brown with crispy edges.
Are Turkey Sausage Patties Healthier?
Turkey sausage patties can be a healthier alternative to traditional pork breakfast sausage, particularly if you’re looking to reduce your saturated fat intake. Ground turkey is generally leaner than the cuts of pork commonly used in breakfast sausage, although the nutritional differences depend on the specific meat and ingredients used.
One of the biggest benefits of making homemade turkey sausage is knowing exactly what’s going into it. Store-bought breakfast sausages can contain substantial amounts of sodium, added sugars, and preservatives. When you make your own, you have more control over the seasonings, salt, and other ingredients.
Turkey is also a good source of protein, which makes these patties a filling addition to breakfast.
That said, leaner isn’t always better when it comes to making turkey sausage patties. Extra-lean ground turkey, particularly the 99% lean variety, can produce dry, somewhat crumbly patties. Ground turkey with a little more fat tends to hold together better and stays juicier during cooking.
How To Make Your Own Turkey Sausage Patties?
Making homemade turkey sausage patties is surprisingly straightforward. You don’t need sausage casings, special equipment, or any experience making sausage. All you’re doing is seasoning ground turkey, shaping it into patties, and cooking it in a skillet.
There are a few things worth knowing before getting started.
- Choose the right ground turkey. Avoid 99% lean ground turkey for this recipe. A little fat makes a noticeable difference in the texture and helps prevent the patties from drying out.
- Toast the fennel seeds. Heating fennel seeds in a dry skillet before grinding them brings out their natural aroma. Fennel is one of the seasonings responsible for that familiar breakfast sausage taste.
- Don’t skip the resting time. Refrigerating the seasoned turkey mixture for at least an hour gives the herbs and spices time to distribute throughout the meat. Overnight is even better.
- Keep the patties evenly sized. This helps them cook at roughly the same rate. Wetting your hands before shaping the meat also prevents it from sticking to your fingers.
- Give them room in the skillet. Cooking in batches allows the patties to develop a nicely browned exterior rather than steaming in a crowded pan.
One important thing to remember is that ground turkey needs to reach an internal temperature of 165°F (74°C). A meat thermometer is the easiest way to check that the patties are completely cooked without leaving them on the heat longer than necessary.
What Is The Healthiest Breakfast Sausage You Can Buy?
If you’re shopping for a healthier breakfast sausage, turkey and chicken sausage are good places to start. They often contain less saturated fat than traditional pork sausage, although this varies considerably between brands.
The healthiest option depends on your dietary needs, so it’s worth comparing nutrition labels rather than relying on the type of meat alone.
Here’s what to consider when choosing breakfast sausage at the grocery store:
- Saturated fat: Look for sausages made with lean poultry and compare the saturated fat content per serving.
- Sodium: Some turkey sausages contain just as much sodium as pork sausage. Choosing a lower-sodium option can make a meaningful difference.
- Added sugar: Maple and brown sugar breakfast sausages may contain more added sugar than plain varieties.
- Protein: Look for a sausage that provides a reasonable amount of protein for its serving size.
- Ingredients: Check the ingredient list for added starches, fillers, and other ingredients you may prefer to limit.
Storage Instructions
Homemade turkey sausage patties are easy to store, whether you’re preparing breakfast ahead of time or saving leftovers for another day.
- Refrigerator: Store cooked turkey sausage patties in an airtight container in the refrigerator for up to 3 to 4 days. Refrigerate them within two hours of cooking.
- Freezer: Allow the cooked patties to cool, then arrange them in a single layer on a parchment-lined baking sheet. Freeze until firm before transferring them to a freezer-safe bag or container. For the best quality, use them within 2 to 3 months.
- Uncooked patties: Keep uncooked turkey sausage patties covered in the refrigerator and cook within 1 to 2 days, or freeze them for longer storage.
- Reheating: Warm cooked patties in a lightly oiled skillet over medium-low heat until heated through. You can also use the microwave for a quicker option. Previously cooked leftovers should be reheated to 165°F.
If you’re freezing uncooked patties, place parchment paper between them so they don’t stick together. That way, you can take out just a couple at a time without having to thaw the entire batch.
Homemade Turkey Sausage Patties
Ingredients
- 1½ tsp fennel seeds
- 1 lb ground turkey meat anything other than 99% lean
- 1½ tsp dried sage
- 1½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1 tbsp maple syrup
- 3 tbsp olive oil divided
Instructions
- Toast the fennel seeds in a pan over medium low heat. Stir occasionally and toast until fragrant, about 3 minutes. Then, add to a mortar and pestle or spice grinder and grind to a powder.
- In a medium sized bowl, add the ground turkey. Then, add in the toasted fennel, dried sage, black pepper, garlic powder, onion powder, thyme, salt, maple syrup, and 1 tbsp of olive oil. Use your hands to mix until combined. Cover and refrigerate for at least an hour. For best results, refrigerate overnight.
- Remove from the fridge and using wet hands, form into 10 equal balls. Then, form into patties.
- Heat a skillet over medium heat until hot. Add olive oil. Then, fry patties in batches (so they aren't touching) until browned and crispy, about 3 – 4 minutes per side.
